Campbelled eggs: 5 recipes for scrambled eggs seasoned with soup

Campbelled eggs - Scrambled eggs with canned soup for flavor mixed in - Retro recipe

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Here are 5 recipes from the 60s & 70s for Campbelled eggs — a breakfast dish created by the Campbell’s Soup company.

Among them, you will find the how-to for Western-style Campbelled eggs — a version that takes the basic recipe (also shown here) and kicks it up a notch with some tasty additions!

A boost for better breakfasts: Canned soup

From the Corsicana Daily Sun (Texas) November 12, 1975

A fitting breakfast food is eggs: little compact containers of high-quality protein, vitamins and minerals. And, an “eggs-cellent” way to serve them is Western-Style Campbelled Eggs.

Condensed Cream of Mushroom Soup turns eggs into a tempting recipe no sleepyhead can resist. Whole kernel corn and green pepper strips are eye-opening additions. A sunny sprinkling of Cheddar cheese is the crowning glory.

ALSO SEE: Magic tomato soup cake from the 50s & 60s – we tried it!


Great idea: Campbelled Eggs (1962)

Campbelled Eggs soup and eggs recipe (1962)

Mushroom Campbelled Eggs recipe

Stir 1 can Campbell’s Cream of Mushroom Soup until smooth. Blend in 8 slightly-beaten eggs. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 souper servings.

Chicken Campbelled Eggs recipe

Stir 1 can Campbell’s Cream of Chicken Soup until smooth. Blend in 8 slightly-beaten eggs. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 good servings.

Cheddar cheese-Chicken Campbelled Eggs recipe

Stir 1 can Campbell’s Cheddar Cheese Soup until smooth. Blend in 8 slightly-beaten eggs and a dash of pepper. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 servings.

Vegetable Campbelled Eggs recipe

Stir 1 can Campbell’s Cream of Vegetable Soup until smooth [Note: Campbell’s apparently no longer makes this variety]. Blend in 8 slightly-beaten eggs. In skillet, melt 2 tablespoons butter; pour in egg mixture. Cook over low heat until set; lifting eggs gently now and then. 4 to 6 hearty servings.

Campbelled eggs - Scrambled eggs
Picture by Peteer/Deposit Photos

Campbelled eggs - Scrambled eggs with canned soup for flavor mixed in - Retro recipe

Western-style Campbelled eggs

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This recipe takes the basic Campbelled eggs recipe (shown) and kicks it up a notch with some tasty additions that were recommended back in the 1970s!

Ingredients

  • 1/2 cup green pepper strips
  • 2 tablespoons butter or margarine
  • 1 can Condensed Cream of Mushroom Soup
  • 8 eggs, slightly beaten
  • 1/2 cup cooked whole kernel corn
  • 1/8 teaspoon hot pepper sauce
  • 1/8 cup shredded cheddar cheese

Instructions

  1. In 10-inch skillet, cook green pepper in butter until tender.
  2. In a bowl, stir soup until smooth.
  3. Gradually blend in eggs, corn, and hot pepper sauce.
  4. Pour into skillet. Cook over low heat; do not stir.
  5. As mixture begins to set around edges, gently lift cooked portions with spatula so that thin, uncooked portion can flow to the bottom.
  6. Continue gently lifting cooked portions until eggs are completely set, but still moist (about 8 minutes).
  7. Garnish with cheese.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 399mgSodium: 984mgCarbohydrates: 21gFiber: 2gSugar: 7gProtein: 19g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

MORE:20 recipes from Campbell’s emergency dinner cookbook (1968)

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